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	andouille sausage anchovy paste ancienne, à l' andalouse, à l' andouille sausage Anjou pear Anna potatoes Appenzeller cheese; Appenzell cheese Definition: [an-DOO-ee; ahn-DWEE] A spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of cajun cooking. It's the traditional sausage used in specialties like jambalaya and gumbo, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also especially good served cold as an hors d'oeuvre. See also sausage. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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